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Wednesday, October 22, 2014

Carrot Cake with Cream Cheese Frosting - Birthday Cake for D


My husband absolutely loves carrot cake, but I will admit that I do not like it that much. He has been asking me for sometime to try bake one at home. So for his birthday this year, I finally made a carrot cake for him. He was delighted and almost ate the entire cake himself. It came off really well.


I have not experimented much with bakery so took suggestion from one of my colleague. She is very good at baking and even takes custom cake orders. She referred me to a carrot cake recipe by Ina Garten (you can find the original recipe here). I followed the recipe with some changes of mine and I have listed those here. I am not a great cake decorator, but the final cake design was pretty (if I can say so)!


Ingredients:
For Cake:
All-Purpose Flour, divided - 2 & 1/2 Cup, 1 Tbsp
Sugar - 2 Cups
Vegetable Oil - 1 & 1/3 Cup
Eggs (at room temperature) - 3 (Large)
Vanilla Extract - 1 Tsp
Cinnamon - 1 Tsp (Ground)
Nutmeg Powder - 1 Tsp
Cardamom Powder - 1 Tsp
Baking Soda - 2 Tsp
Kosher Salt - 1 & 1/2 Tsp
Raisins - 1 Cup
Walnuts - 1 Cup (Chopped)
Carrots - 2 Cup (Grated)
Pineapple (Optional) - 1/2 Cup (Diced)


For Frosting:
Cream Cheese (at room temperature) - 3/4 lb
Unsalted Butter (at room temperature) - 8 oz
Vanilla Extract - 1 Tsp
Confectioners' Sugar - 1 lb

For Decoration:
Unsalted Butter (at room temperature) - 8 oz
Confectioners' Sugar - 2 Cup
Vanilla Extract - 1 Tsp

Preparation:
Preheat the oven to 350 degrees F.
We will need two 8-inch round cake pans. Butter these pans.
Next line the pan bottoms with parchment paper. Butter the parchment paper and flour the pans.

Cake:
Beat sugar, oil and eggs together in a bowl until the mixture turns light yellow in color. (I used electric hand mixer for beating).
Add the vanilla extract and mix well.
In another bowl, sift together 2 & 1/2 cups flour, ground cinnamon, nutmeg powder, cardamom powder, baking soda, and salt. Mix them well.
Slowly add the flour mix (in small portions) into the wet mixture and fold well. (Do not use mixer for this step as it will make the cake hard).


Next add the carrots and pineapple into the batter and fold well.


In a bowl toss the raisins and walnuts with 1 Tbsp flour and add into the batter.



Divide the batter equally into the 2 cake pans.
Bake for about an hour, or until a toothpick comes out clean.
Let the cakes cool down completely.
Next remove the cakes from the pan and cool them further over a wire rack.



Frosting:
Ensure the cream cheese and butter are at room temperature.
Beat the cream cheese well with an electric hand mixer.
Next mix the butter and vanilla into it and beat again. Add sugar and beat until mixed well.
Place one layer of cake (flat-side up) and spread the frosting on top with a spatula.
Next place the second cake layer on top (round side up) and spread the frosting evenly over and around the entire cake.


Decoration:
Ensure the butter is at room temperature.
Beat the butter and vanilla extract together with an electric hand mixer.
Add sugar to the butter and beat well.
You can add more sugar until you get the desired consistency for piping.
I used 2 variants of Wilton icing color for decorating the cake.




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